Banana pudding is a classic dessert that everyone loves, but traditional recipes often rely on dairy ingredients that not everyone can enjoy. Our dairy free banana pudding recipe offers a creamy, delicious alternative that doesn’t compromise on flavor or texture. It’s perfect for those with lactose intolerance, dairy allergies, or anyone looking to enjoy a lighter treat.
Ingredients
To create our dairy free banana pudding, we carefully selected ingredients that maintain rich flavor and smooth texture without any dairy. Below are the ingredients separated by their purpose in the recipe.
For the Pudding
- 3 ripe bananas, sliced thinly
- 2 cups unsweetened almond milk (or other plant-based milk such as oat or cashew milk)
- 1/2 cup organic cane sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon coconut oil (optional, for extra creaminess)
For the Coconut Whipped Topping
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tablespoons powdered sugar or maple syrup
- 1/2 teaspoon vanilla extract
Additional Toppings and Garnishes
| Ingredient | Amount | Purpose |
|---|---|---|
| Gluten-free vanilla wafers | 1 cup, crushed | Adds crisp texture contrast |
| Toasted coconut flakes | 2 tablespoons | Adds crunch and flavor depth |
| Extra banana slices | As desired | Enhances banana flavor |
This ingredient layout ensures every element from the creamy pudding to the velvety coconut whipped topping contributes to a satisfying dairy-free banana pudding experience.
Equipment Needed
To make our Dairy Free Banana Pudding Recipe flawlessly, having the right equipment ready is essential. Below is a detailed list of tools that will make the preparation smooth and efficient:
- Medium Saucepan: For cooking the pudding base evenly without burning. Choose a heavy-bottomed pan to maintain consistent heat.
- Whisk: Vital for blending ingredients thoroughly. Use it to mix cornstarch with almond milk before heating and to stir continuously to prevent lumps or sticking.
- Mixing Bowls: Multiple sizes help separate dry ingredients and prepare the coconut whipped topping. Opt for glass or metal bowls for better cold retention.
- Measuring Cups and Spoons: Precision tools to ensure accurate measurements of liquids and dry ingredients.
- Rubber Spatula: Useful to scrape down the sides of the saucepan and mixing bowls, ensuring no pudding or topping is wasted.
- Electric Mixer or Hand Mixer: Required for whipping the full-fat coconut milk into a fluffy coconut whipped cream.
- Serving Dishes or Mason Jars: Individual portions or a larger dish for presentation and easy serving.
- Plastic Wrap or Lid: To cover the pudding while chilling in the refrigerator, preventing skin formation.
- Knife and Cutting Board: For slicing ripe bananas evenly and preparing any toppings.
| Equipment | Purpose |
|---|---|
| Medium Saucepan | Cook pudding base evenly |
| Whisk | Blend ingredients, prevent lumps |
| Mixing Bowls | Separate and prepare ingredients |
| Measuring Cups/Spoons | Accurate measurement of ingredients |
| Rubber Spatula | Scrape mixing vessel sides |
| Electric/Hand Mixer | Whip coconut milk into creamy topping |
| Serving Dishes/Jars | Portioning and presenting dessert |
| Plastic Wrap/Lid | Cover pudding to chill without skin formation |
| Knife and Cutting Board | Slice bananas and toppings |
As we prepare the dairy free banana pudding, these tools will help us achieve the perfect consistency, flavor balance, and presentation. Having these essentials at hand ensures a seamless cooking experience from blending to chilling and serving.
Make-Ahead Instructions
Preparing our dairy free banana pudding in advance ensures the flavors meld beautifully and the texture reaches its ideal creamy consistency. Follow these make-ahead tips for a hassle-free dessert experience.
Step 1: Assemble and Chill the Pudding
After cooking the pudding base and stirring in the sliced bananas, transfer the mixture to a serving dish or individual cups. Cover it tightly with plastic wrap or a reusable lid to prevent a skin from forming. Refrigerate for at least 4 hours or preferably overnight. This standing time allows the pudding to thicken and the banana flavor to infuse completely.
Step 2: Prepare the Coconut Whipped Topping in Advance
We recommend chilling the can of full-fat coconut milk overnight before whipping. Scoop out the solidified cream and whip it with powdered sugar or maple syrup and vanilla extract until fluffy. Store the whipped topping in an airtight container in the fridge. It will hold for up to 2 days without losing texture or flavor.
Step 3: Add Toppings Just Before Serving
For the best texture contrast, add gluten-free vanilla wafers, toasted coconut flakes, and fresh banana slices immediately before serving. This keeps the toppings crisp and fresh, elevating the overall dessert experience.
| Task | Timing | Storage | Notes |
|---|---|---|---|
| Pudding Base | Up to 24 hours before serving | Covered, refrigerated | Prevents skin; flavors meld perfectly |
| Coconut Whipped Topping | Make 1-2 days in advance | Airtight container, refrigerated | Maintains fluffiness; easy to scoop |
| Fresh Toppings | Immediately before serving | N/A | Keeps crispness and freshness |
“Making the dairy free banana pudding ahead of time not only saves us prep time but also enhances the dessert’s depth of flavor and smooth texture.“
By following these Make-Ahead Instructions, our plant-based dessert will be ready to impress guests or satisfy sweet cravings with minimal last-minute effort.
Instructions
Follow these detailed steps to create a creamy and delicious Dairy Free Banana Pudding that everyone will enjoy. We break down the process to make it simple and foolproof.
Prep the Ingredients
- Peel and slice 3 ripe bananas into 1/4-inch thick rounds.
- Measure out 2 1/2 cups unsweetened almond milk, 1/2 cup organic cane sugar, 1/3 cup cornstarch, and 1/4 teaspoon salt.
- Prepare 1 teaspoon vanilla extract and optional 1 tablespoon coconut oil for added richness.
- Chill a can of full-fat coconut milk in the refrigerator overnight to separate the cream for the whipped topping.
Prepare the Dairy-Free Pudding
- In a medium saucepan, whisk together organic cane sugar, cornstarch, and salt.
- Slowly pour in the unsweetened almond milk while whisking to avoid lumps.
- Place the saucepan over medium heat and continue whisking constantly.
- Bring the mixture to a simmer. Cook for 5-7 minutes or until it thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract and optional coconut oil until fully incorporated.
- Allow the pudding to cool for 5 minutes.
Chill the Pudding
- Transfer the pudding to a clean bowl.
- Cover it tightly with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 4 hours or preferably overnight to set and develop flavors fully.
Make the Coconut Whipped Topping
- Scoop the solid cream from the chilled coconut milk can into a mixing bowl.
- Add 2-3 tablespoons powdered sugar or maple syrup and 1/2 teaspoon vanilla extract.
- Using an electric mixer, whip on high speed for 3-5 minutes until light and fluffy.
- Keep the whipped topping refrigerated until ready to assemble.
Assemble the Banana Pudding
- In your serving dish, spread a thin layer of pudding.
- Add a layer of sliced bananas followed by a layer of gluten-free vanilla wafers.
- Repeat layering with pudding, bananas, and wafers until ingredients are used, ending with a pudding layer.
- Smooth the top evenly with a spatula.
Garnish and Serve
- Dollop or pipe the coconut whipped topping over the pudding surface.
- Sprinkle toasted coconut flakes and extra banana slices for a decorative finish.
- Chill for 15-30 minutes before serving to let the topping set.
- Serve chilled and enjoy a luscious dairy-free treat!
Key Timings and Ingredients Overview
| Step | Ingredients | Time Required |
|---|---|---|
| Pudding Preparation | Almond milk, sugar, cornstarch | 10-12 minutes |
| Chilling the Pudding | Prepared pudding | 4 hours or overnight |
| Coconut Whipped Topping | Coconut cream, sweetener, vanilla | 5 minutes |
| Final Assembly and Serving | Pudding, bananas, wafers, topping | 10 minutes + chilling |
Storage Tips
Proper storage is essential to maintain the freshness and delicious texture of our dairy-free banana pudding. Follow these steps to keep the pudding and its components at their best:
- Refrigerate Promptly: After assembling, cover the pudding with plastic wrap or a tight-fitting lid and place it in the refrigerator immediately. This helps prevent moisture loss and keeps the pudding smooth.
- Storage Duration: The pudding will stay fresh for up to 3 days in the refrigerator. Beyond this, the bananas might brown and the texture can become watery.
- Separate Toppings: Store any extra toppings such as toasted coconut flakes, vanilla wafers, or banana slices in separate airtight containers. Add these just before serving to preserve their crispness.
- Coconut Whipped Topping: Keep the coconut whipped cream in an airtight container in the fridge for up to 2 days. Rewhip briefly before use if it loses volume.
| Component | Storage Method | Maximum Storage Time | Notes |
|---|---|---|---|
| Dairy-Free Banana Pudding | Covered in fridge | 3 days | Keep covered to prevent skin formation |
| Coconut Whipped Topping | Airtight container | 2 days | Rewhip before use if needed |
| Toppings (Wafers, Coconut) | Separate container | 1 week (dry toppings) | Add toppings just before serving |
| Banana Slices | Airtight container | Same day | Best used fresh to avoid browning |
“Tip: To prevent the pudding from turning watery, avoid freezing as freezing can compromise the silky custard texture.”
By following these Storage Tips our dairy-free banana pudding will remain a luscious, satisfying treat any time you crave it.
Conclusion
This dairy-free banana pudding recipe proves that you don’t need traditional dairy to enjoy a creamy and flavorful dessert. With simple ingredients and straightforward steps, it’s easy to create a treat that satisfies both dietary needs and taste buds.
By prepping ahead and using the right tools, we can ensure each serving is perfectly smooth and delicious every time. Whether for a family gathering or a casual snack, this pudding offers a delightful alternative that everyone can enjoy without compromise.
Frequently Asked Questions
Is this banana pudding recipe completely dairy-free?
Yes, this recipe uses almond milk and coconut milk instead of dairy, making it suitable for those with lactose intolerance or dairy allergies.
Can I make the pudding ahead of time?
Absolutely. It’s best to chill the pudding for at least 4 hours or overnight to enhance the flavors and texture.
How long can I store the pudding in the refrigerator?
The pudding stays fresh for up to 3 days when refrigerated promptly after assembly.
Can I freeze the dairy-free banana pudding?
Freezing is not recommended, as it can result in a watery texture and affect the pudding’s creaminess.
What ingredients make the pudding creamy without dairy?
Unsweetened almond milk, cornstarch, and optional coconut oil create a creamy texture without dairy.
How do I make the coconut whipped topping?
Whip full-fat coconut milk with powdered sugar or maple syrup and vanilla extract until fluffy using an electric or hand mixer.
Are gluten-free vanilla wafers necessary?
No, but they add a nice crunch and texture. You can skip or replace them with other toppings.
What kitchen tools do I need to prepare this dessert?
Essential items include a medium saucepan, whisk, mixing bowls, measuring cups and spoons, rubber spatula, electric or hand mixer, serving dishes, and a knife with a cutting board.
How should I store the toppings?
Store toppings separately. The coconut whipped topping keeps fresh in an airtight container for up to 2 days; wafers and toasted coconut should be kept dry to maintain crispness.
Can I substitute almond milk with another plant-based milk?
Yes, other unsweetened plant-based milks like oat or cashew milk can be used, but almond milk offers the best texture and flavor balance.